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Effectiveness of ozone, heat and chlorine for destroying common food
spoilage bacteria in synthetic media and biofilms
BILAL DOSTI, ZEYNEP GUZEL-SEYDIM, ANNEL K GREENE (2005)
International Journal of Dairy Technology 58 (1), 19–24.
doi:10.1111/j.1471-0307.2005.00176.x
Summary
Ozone, chlorine and heat applications were compared for killing
effectiveness against food spoilage bacteria in synthetic broth.
Fresh 24-h bacterial cultures of Pseudomonas fluorescens (ATCC 948),
Pseudomonas fragi (ATCC 4973), Pseudomonas putida (ATCC 795),
Enterobacter aerogenes (ATCC 35028), Enterobacter cloacae (ATCC
35030) and Bacillus licheniformis (ATCC 14580) were exposed to ozone
(0.6 ppm for 1 min and 10 min), chlorine (100 ppm for 2 min) or heat
(77 ± 1°C for 5 min). One-minute ozonation had little effect against
the bacteria. There were significant differences (P < 0.05) among
10-min ozonation, chlorine or heat inactivation of all bacteria
exceptB. licheniformis. Ten-minute ozonation caused the highest
bacterial population reduction, with a mean reduction over all
species of 7.3 log units followed by heat (5.4 log reduction) and
chlorine (3.07 log reduction). Clean, passivated, sterile stainless
steel (SS) metal coupons [2.54 × 2.54 cm2, American Society for
Testing Materials (ASTM) number 304] were incubated in ultra-high
temperature (UHT) sterile milk inoculated with P. fluorescens (ATCC
948), P. fragi (ATCC 4973) and P. putida (ATCC 795) for 24–72 h.
After biofilm formation, the SS metal coupons were rinsed with
phosphate-buffered saline (1 min) and exposed to ozone (0.6 ppm for
10 min) and chlorine (100 ppm for 2 min). Results indicated that
both ozone and chlorine significantly reduced the biofilm bacteria
adhered to the SS metal coupons as compared to the control (P <
0.05). However, there was no significant difference (P > 0.05)
between ozone and chlorine inactivation of the bacteria with the
exception of P. putida. Ozone killed P. putida more effectively than
chlorine.
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